Li Caili, Shao Zeping, Wang Jin, Hua Hongying, Li Ge, Zhang Yan, Wang Shuo
Tianjin Key Laboratory of Food Science and Health, School of Medicine, NanKai University, Tianjin 300071, China; The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia.
Tianjin Key Laboratory of Food Science and Health, School of Medicine, NanKai University, Tianjin 300071, China.
Food Res Int. 2025 Feb;201:115664. doi: 10.1016/j.foodres.2024.115664. Epub 2025 Jan 3.
Instant noodles are a worldwide food staple. However, the correlation between its production methods and nutritional characteristics remains unclear. This study aims to elucidate the effects of hydrothermal (steaming and boiling) and cooling techniques on instant noodles in-vitro digestibility. Texture of rehydrated noodles, microstructure observed by SEM and starch molecular structure measuring techniques were used to identify the underlying mechanisms. Our results demonstrate that boiling results in incomplete gelatinization of internal starch, leading to a microstructure with numerous pores and channels due to irregular starch distribution. This microstructure facilitates α-amylase diffusion and subsequent attachment to the substrate, yielding a higher starch digestion rate coefficient for boiled noodles (N) within the first 120 min (K1, 5.7 min) compared to steamed noodles (N, K1, 4.4 min). However, from 120 to 360 min, N exhibited a lower rate coefficient (K2, 4.5 min) due to the retarding effect of incompletely melted starch structure and greater texture rigidity, contrasting with N (K2, 6.1 min). Moreover, noodles subjected to boiling and subsequent cooling exhibited the lowest starch degradation by α-amylase throughout hydrolysis. This is attributed to their increased hardness, denser microstructure, and presence of ungelatinized or recrystallized starch. Therefore, the study concludes that cooking and cooling processes significantly influence noodle texture, microstructure, and starch structure, collectively impacting the nutritional value of instant noodles. Our findings provide valuable insights for the development of nutritionally enhanced instant noodles.
方便面是一种全球范围内的主食。然而，其生产方法与营养特性之间的关联仍不明确。本研究旨在阐明水热（蒸煮和水煮）及冷却技术对方便面体外消化率的影响。通过复水后面条的质地、扫描电子显微镜观察的微观结构以及淀粉分子结构测量技术来确定潜在机制。我们的结果表明，水煮会导致内部淀粉糊化不完全，由于淀粉分布不规则，形成具有大量孔隙和通道的微观结构。这种微观结构有利于α -淀粉酶的扩散以及随后与底物的附着，与蒸制面条（N，K1，4.4分钟）相比，水煮面条在前120分钟内（K1，5.7分钟）产生更高的淀粉消化率系数。然而，从120分钟到360分钟，由于未完全融化的淀粉结构的阻碍作用和更大的质地硬度，N表现出较低的速率系数（K2，4.5分钟），与N（K2，6.1分钟）形成对比。此外，经过水煮和随后冷却的面条在整个水解过程中表现出最低的α -淀粉酶淀粉降解率。这归因于它们硬度增加、微观结构更致密以及存在未糊化或重结晶的淀粉。因此，该研究得出结论，烹饪和冷却过程显著影响面条的质地、微观结构和淀粉结构，共同影响方便面的营养价值。我们的研究结果为开发营养强化方便面提供了有价值的见解。
